3 ounce package cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla
1 cup coconut
1/2 cup finely chopped nuts
1/3 cup margarine or butter
1 1/2 cups all purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 egg
3 tablespoons milk
1/2 teaspoon baking soda

Preparation Instructions:

For filling, in a large bowl beat cream cheese, the 1/3 cup sugar, and vanilla with an electric mixer on medium to high speed about 30 seconds or till smooth. Stir in coconut and nuts. Cover and chill.

For dough, in a medium bowl beat margarine or butter on medium to high speed about 30 seconds or till softened. Add about half of the flour. Then add the 1 cup sugar, cocoa powder, egg, milk, and baking soda. Beat till thoroughly combined. Beat or stir in remaining flour. Cover and chill for 30 minutes.

To shape, place dough between 2 sheets of waxed paper. Using a rolling pin, roll dough into a 14 x 6 inch rectangle. Remove top sheet of waxed paper. Remove filling from refrigerator and shape into a 14 inch long roll. Place filling on top of dough. Roll dough around filling, removing bottom sheet of waxed paper as you roll. Moisten and pinch edges together. Cut roll in half. Wrap each half in waxed paper or plastic wrap, then chill for 4 to 48 hours.

Grease a cookie sheet. Cut dough into 1/4 inch thick slices. Place 2 inches apart on prepared cookie sheet. Bake in a 375 degree oven for 7 to 9 minutes or till edges are firm. Cool on cookie sheet for 1 minute. Remove cookies and cool on a wire rack. Makes about 52.